Wednesday, October 14, 2009


My hubby and I LOVE hummus, it is the perfect love fat dip to have with pita chips or veggies! Little Foodie on the other hand is not a hummus fan, we still insist that she try it each time we have it for a snack; just like avacados and tomatoes ( she didn't start liking them till this past summer) we are sure she will enjoy hummus one day! This is a great dip to make for snacking or to take to a potluck. I found this recipe at Enjoy :)
  • 1 16 oz can of chickpeas or garbanzo beans
  • 1/4 cup liquid from can of chickpeas
  • 3-5 tablespoons lemon juice (depending on taste)
  • 1 1/2 tablespoons tahini (found in the international section of the grocery store)
  • 2 cloves garlic, crushed
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil
Drain chickpeas and set aside liquid from can. Combine remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth.

Place in serving bowl, and create a shallow well in the center of the hummus.

Add a small amount (1-2 tablespoons) of olive oil in the well. Garnish with parsley (optional).

Serve immediately with fresh, warm or toasted pita bread, or cover and refrigerate.

For a spicier hummus, add a sliced red chile or a dash of cayenne pepper.

Hummus can be refrigerated for up to 3 days and can be kept in the freezer for up to one month. Add a little olive oil if it appears to be too dry.

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